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Effect of ascorbic acid on wheat gluten
Author(s) -
Zentner H.
Publication year - 1968
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740190811
Subject(s) - ascorbic acid , farinograph , gluten , chemistry , food science , wheat gluten , biochemistry
Abstract The effect of ascorbic acid on the consistency of hydrated wheat gluten was investigated. The addition of ascorbic acid to gluten in the Farinograph resulted in a drop in the maximum consistency of the gluten. Chemical tests failed to show either reduction of disulphide groups of the gluten or any blocking of sulphydryl groups by ascorbic acid. A hypothesis has been put forward, ascribing the observed changes in the consistency of the gluten to interference of the ascorbic acid with the water structure in the gluten.